Beef Shank Thor’s Hammer at 275°F: Smoke, Braise, Glaze

Overview

Big-collagen beef shank cooked low and steady at 275°F/135°C, smoked to color, braised to buttery tenderness, then glazed to a lacquered finish. A dramatic, crowd-pleasing cook with straightforward pit control and clean beef flavor.

Ingredients

1 beef shank, Thor’s Hammer style, 4.5–6 lb (2.0–2.7 kg), bone frenched and meat end tied
Kosher salt, 1.5% of meat weight for dry brine (about 30–40 g)
2 tbsp (12 g) coarse black pepper
2 tsp (6 g) garlic powder
2 tsp (5 g) sweet paprika
1 tsp (3 g) onion powder
1/2 tsp (1 g) cayenne pepper (optional)
1 tbsp (15 ml) yellow mustard or 1 tbsp (14 g) beef tallow for binder (optional)
2 cups (475 ml) beef stock, low sodium preferred
1 cup (240 ml) dark beer or water
1 small onion, sliced
4 garlic cloves, smashed
2 tbsp (30 g) tomato paste
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) soy sauce
2 sprigs fresh thyme
1 bay leaf
1 tbsp (15 ml) apple cider vinegar (for glaze balance)
2 tbsp (25 g) brown sugar or 2 tbsp (30 g) honey (for glaze)
1 tbsp (14 g) unsalted butter (for glaze)

Equipment

Smoker (offset, kettle with charcoal snake, drum, or pellet grill) capable of steady 275°F/135°C
Instant-read thermometer and a leave-in probe
Wire rack and a deep roasting/foil pan
Heavy-duty aluminum foil or a tight-fitting pan lid
Butcher’s twine
Sharp boning or trimming knife
Heat-resistant gloves
Spray bottle (water or stock) and basting brush
Fat separator (optional but helpful)

Wood

Post oak with a touch of hickory

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 205 °F (96 °C)
Approx duration: 7.5 hours

Overview

Thor’s Hammer is a trimmed beef shank with the bone as a handle: all collagen, marrow-adjacent richness, and dramatic presentation. At 275°F/135°C you’ll build bark and smoke early, braise until connective tissue dissolves, then glaze for shine and bite. Expect 6.5–8.5 hours total depending on shank size and your pit’s airflow.

Sourcing and Prep

Ask your butcher for a foreshank cut into a single large piece (about 4.5–6 lb / 2.0–2.7 kg) with the bone cleaned (French the bone) and the meat end left intact. Trim hard, waxy exterior fat and any loose silverskin; leave internal connective tissue in place to melt during braise. Tie the meat end tightly with butcher’s twine in two to three bands to keep it compact and prevent the shank from slumping off the bone. Dry-brine with kosher salt at 1.5% of meat weight (roughly 30–40 g for a 2–2.7 kg shank) at least 2 hours and up to overnight, uncovered on a rack in the fridge. Before seasoning, pat dry; a thin smear of mustard or beef tallow helps the rub adhere but isn’t required.

Fire Management at 275°F

Run a clean, steady 275°F/135°C cook chamber with light, blue smoke. Post oak is the base wood of choice; add a touch of hickory if you want a deeper edge. On an offset, run small, frequent splits to keep combustion clean; on a kettle or drum, set a stable two-zone fire or a snake; on a pellet grill, 275°F with a smoke tube is fine. Place the shank on a wire rack over a pan to catch drippings and protect the bottom from radiant heat.

Smoke Phase: Build Color and Bark

Season generously: coarse black pepper (12 g / about 2 tbsp), garlic powder (6 g / 2 tsp), paprika (5 g / 2 tsp), onion powder (3 g / 1 tsp), and optional cayenne (1 g / 1/2 tsp) over the dry-brined meat. Put the shank on the pit with the meat end facing the heat source and the bone pointing away. Smoke at 275°F/135°C until you have even mahogany color and the internal temperature hits 160–170°F (71–77°C), typically 3–4 hours. Lightly spritz with water or beef stock every 45–60 minutes if the surface looks dry; avoid washing off the rub. You should see fat starting to render and the surface no longer looking raw.

Braise Phase: Melt the Collagen

Transfer the shank to a deep pan. Add 2 cups (475 ml) beef stock, 1 cup (240 ml) dark beer or water, 1 small onion (sliced), 4 garlic cloves (smashed), 2 tbsp (30 g) tomato paste, 2 tbsp (30 ml) Worcestershire, 1 tbsp (15 ml) soy sauce, 2 sprigs thyme, 1 bay leaf. Liquid should come 1–1.5 inches (2.5–4 cm) up the sides without submerging the bark. Cover tightly with heavy foil or a lid and return to the pit at 275°F/135°C. Braise until probe-tender around the shank and through the thickest meat, typically reaching 203–210°F (95–99°C) internal over 2.5–4 hours. Doneness test beats numbers: a skewer should slide in with very little resistance and the bone should ‘waggle’ easily. If resistance remains, keep covered and cook in 20–30 minute increments.

Glaze and Set

Remove the shank from the braise and rest it on a rack. Strain the braising liquid, defat it, and reduce on a burner to a light syrup. For a glaze, whisk in 2 tbsp (25 g) brown sugar or 2 tbsp (30 g) honey and 1 tbsp (14 g) butter, plus a splash (1 tbsp / 15 ml) apple cider vinegar to balance. Brush the shank all over and return to the pit, uncovered, at 275–300°F (135–149°C) for 15–30 minutes to set the glaze. You’re aiming for a shiny, tacky surface, not a hard shell. Rest loosely tented 20–30 minutes before serving to let juices redistribute.

Serving and Texture

Present it whole and pull large chunks from the meat end; the grain will shred in rich, gelatinous strands. Spoon extra reduced jus at the table. It’s excellent with creamy grits or mashed potatoes, vinegar slaw, and pickled chiles to cut the richness. Expect about 8–10 oz (225–285 g) cooked meat yield per pound (454 g) raw due to bone and collagen loss.

Troubleshooting

If bark gets too dark during the smoke phase, move to a slightly cooler zone or tent lightly with foil until braise. If the braise stalls under tender despite high internal temps, your cover may be leaking—tighten the seal and ensure liquid is simmering gently at pit temp. If the glaze tastes salty, your stock or soy contributed—lengthen the reduction before adding sweetener, then cut with water and a splash of vinegar. If meat seems mushy, the braise went too long or the liquid submerged the bark—keep liquid lower next time and check tenderness earlier.

Food Safety

Handle raw beef shank on a dedicated board and keep it below 40°F/4°C until cooking. Wash hands, knives, and surfaces after trimming. Keep the braise hot; liquid should stay above 160°F/71°C while covered on the pit. Do not leave cooked meat at room temperature for more than 2 hours (1 hour if ambient is above 90°F/32°C). Chill leftovers within 2 hours in shallow containers; refrigerate at or below 40°F/4°C and eat within 4 days, or freeze up to 3 months. Reheat leftovers to 165°F/74°C before serving.

Notes

Dry-brine overnight, uncovered, for deeper seasoning and better bark formation.
Keep braising liquid to 1–1.5 inches (2.5–4 cm) depth to protect bark while allowing steam to do the work.
Probe for tenderness at multiple spots around the shank; the meat nearest the joint is the last to finish.
Defat the braising liquid before reducing to avoid a greasy glaze; a fat separator speeds this up.
To hold, keep the shank wrapped and above 140°F/60°C for up to 2 hours in a warm oven or insulated cooler.
Altitude, humidity, and shank size affect cook time; always trust the probe test over the clock.